Viewing entries posted in May 2013

Rapeseed Oil

Posted by Sharon Eason on 21 May 2013 | 0 Comments

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Am I the last person in the world to discover rapeseed oil?  I have been aware of the yellow fields for years now, but always believed the plants were used for animal fodder and the oil used for industrial purposes.  How wrong can you be?  Those fields of gold produce one of the highest quality oils for cooking that you could hope to find.

Rapeseed oil contains 50% less saturated fat than olive oil, is high in omega 3, 6 and 9 and is even believed to have cholesterol lowering properties as it contains plant sterols.  As if that is not enough to send you running to the shops, the taste of the cold-pressed variety is lighter than olive oil, it is less likely to cause home-made mayonaise to curdle and even has a higher burning temperature than other cooking oils.  No matter how hot the wok, you will not end up with that burnt taste that so often comes from over-heating other cooking oils.

I was first introduced to rapeseed oil at the Farm and More event in Harrogate earlier this year, when I was given a sample bottle of YOR lemon infused rapeseed oil.  From the first time I used it to fry an omelette I was hooked.  It became the oil of choice for stir-frys and fish dishes.  Then, at the East of England Show in Knebworth I bought a pack of three different cold-pressed infused rapeseed oils - lemon, thyme and a variety for stir-fry.  Try a little of the thyme version rubbed onto the breast of chicken before roasting - delicious!!

At the Spring Caravan and Camping Show at the NEC I was delighted to find that the demonstration on the Calor Gas stand included the use of rapeseed oil to cook the chicken thighs, but was surprised at how few people in the audience used the oil at home.  Alright it is a bit more expensive, but as it is home grown the more popular it becomes the price can only come down.

Give the local produce a go - you'll be pleasantly surprised.

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